Ingredients
9 lasagne noodles (no bake noodles?)
1 onion, minced
1 tsp EVOO or canola oil
2 cans (16oz) black beans, rinsed and drained
1 can (14oz) diced tomatoes, undrained
2 cans (6oz) tomato paste
1 c water
2 tbsp minced celantro
1/4 to 1/2 tsp crushed red pepper flakes
4 eggs whites, beaten
1 carton (15oz) ricotta cheese
1/2 c grated parmesan cheese
1/4 c minced fresh parsley
2 cups shredded mexican cheese
Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion and garlic in oil until tender. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat, simmer uncovered for 15 minutes or until slightly thickened.
In a small bowl, combine the egg whites, ricotta cheese, paremesan cheese and parsley.
Drain noodles. Spread 1/2 cup bean mixture into 13x9 dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup mexican cheese blend. Repeat layers twice.
Cover and bake at 350˚ for 30-35 minutes. Uncover; bake for 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
